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Egg Cutlet (Malabar Style) Recipe

Ingredients

For Egg Cutlet (Malabar Style) Recipe

Boiled egg (ubla anda)  6
Raw egg white (kachcha anda ki safedi) Of 1 egg
Boiled potato (ubla aalo) 2 medium
Ginger (adrakh), chopped  ½ tea spoon
Green chillies (hari mirch), chopped 3
Garlic (lahsan), chopped 1 tea spoon
Onion (payaz), chopped 4 table spoons
Salt (namak) To taste
Curry leaves (kari patta) 1 sprig
Coriander leaves (hara dhaniya), chopped 2 table spoons
Red chilli powder (lal mirch) ½ tea spoon
Hot spices (garam masala) ½ tea spoon
Black Pepper powder  (kali mirch) ½ tea spoon
Bread crumbs 1 cup
Coconut oil (nariyel tel) For frying

Method

  • 1. Cut the boiled eggs into two halves, remove the yolk and keep aside.
  • 2. Heat 2 table spoons of coconut oil in a pan and into this, add onion, ginger, garlic, green chillies and curry leaves and stir it.
  • 3. Then add salt, red chilli powder, black pepper and hot spices and mix it well. Now remove the mixture from flame and keep it aside.
  • 4. Take boiled potatoes in a bowl and mash it properly so that no lump is left.
  • 5. Now add the cooked spices, egg yolk, coriander leaves and salt in potato mixture and mix them well.
  • 6. Now make small balls (yolk sized) out of this mixture and keep them aside.
  • 7. Once you have made enough balls, place them inside the egg white in place of egg yolk.
  • 8. Next, take a saucepan and heat enough coconut oil.
  • 9. Now take raw egg white of one egg in a bowl add some salt, turmeric powder and red chilli powder in it and mix it.
  • 10. Then take one piece of egg with the filling and dip it into the raw egg white mixture.
  • 11. Then roll it in powdered bread crumbs
  • 12. Repeat the process with all eggs.
  • 13. Now and gently place the cutlets in the heated oil and gently turn the pieces till they turn golden brown.
  • 14. Remove them from heat and serve them hot.

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